Creamy Slow Cooker Vegan Butternut Squash Soup

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This Slow Cooker Vegan Butternut Squash Soup is rich, creamy, and made with coconut milk and warming spices. An easy, hands-off comfort meal for fall or winter, learn how to freeze leftovers, too!

Few things say “cozy” like a warm bowl of butternut squash soup, and this Slow Cooker Vegan Butternut Squash Soup might just be the easiest, creamiest version out there. It’s made with fresh squash, coconut milk, and warm spices like cumin and turmeric, all blended together into a silky, golden bowl of comfort.

Whether you’re cooking for a busy weeknight or meal prepping lunches for the week, this slow cooker recipe is a low-effort, high-reward way to eat more veggies and feel nourished.

Why You’ll Love This Vegan Butternut Squash Soup

• Creamy and comforting — no dairy needed
• Naturally vegan and gluten-free
• Set it and forget it slow cooker recipe (such an easy method)
• Made with simple, wholesome ingredients
• This easy recipe is freezer-friendly and great for leftovers

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Ingredients You’ll Need for Crockpot Vegan Butternut Squash Soup

Just a handful of pantry staples come together to make this creamy, flavorful soup:

• Fresh butternut squash, peeled and cubed
• Onion
• Garlic cloves
• Vegetable broth (or chicken broth if you prefer)
• Coconut milk
• Olive oil
• Ground cumin
• Ground coriander
• Ground turmeric
• Salt and black pepper, to taste

How to Make Slow Cooker Vegan Butternut Squash Soup

This easy butternut squash soup recipe is so simple to make, and perfect for harvest season or any time of year. You’ll love how this delicious crockpot soup recipe comes together without an oven.

Prep the Vegetables: Peel and cube the butternut squash. Peel and quarter the onion, and peel the garlic clove.

Load the Slow Cooker: Add olive oil to the bottom of your slow cooker. Then add the cubed squash, onion, garlic, broth, coconut milk, cumin, coriander, turmeric, salt and pepper. Stir to combine.

Cook Until Tender: Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the squash is fork-tender. Cooking time might vary depending on your own slow cooker.

Blend It Smooth: Use an immersion blender to blend the soup right in the slow cooker until smooth and creamy. (Or carefully transfer to a blender or food processor in batches.)

Taste and Adjust: Taste and season with more salt and pepper if needed.

Serve & Garnish: Ladle into bowls and top with a swirl of coconut milk, cracked pepper, sour cream, fresh herbs or even pumpkin seeds for crunch.

Storage & Freezing: Store in the fridge for up to 4–5 days in an airtight container. Freeze in individual portions for up to 3 months.

How to Freezer Butternut Squash Soup

One of the best things about butternut squash soup is how delicious it really is. However, sometimes you just don’t have the time to make it from scratch. I personally love freezing soups to heat and eat later for exactly this reason.

Whether you’re prepping ahead for busy weeknights or storing leftovers from a cozy dinner, freezing this soup is a great way to enjoy it again without any extra cooking.

Here’s how to freeze butternut squash soup the right way, including a few easy methods to portion it for your needs.

Let the Soup Cool Completely First

Before freezing, always let your soup cool to room temperature. Placing hot soup in the freezer can cause condensation, freezer burn, or even unsafe temperature fluctuations for nearby items.

💡 Pro tip: If you’re in a hurry, pour the soup into a large shallow dish to cool faster, or set the pot in an ice bath in the sink.

Use Freezer-Safe Containers

Once your soup is cool, portion it into airtight, freezer-safe containers. Here are a few family-friendly options:

• Souper Cubes® or silicone freezer trays: Similar to giant ice cube trays, these are perfect for freezing soup in 1-cup or 2-cup portions. Once frozen, pop the soup blocks out and store them in a labeled freezer bag. This is actually how I freeze and store all of my soups and have found they are the best way to freeze many soups and liquids, especially in individual servings.
• Glass or BPA-free plastic containers with tight-fitting lids: Great for freezing larger amounts to serve multiple people. If using mason jars (only wide-mouth and freezer-safe only), leave at least 1 inch of space at the top for expansion and don’t tighten the lid until fully frozen.
• Zip-top freezer bags: Pour cooled soup into bags, squeeze out as much extra air as possible and lay flat to freeze. These are space-saving and ideal for stacking.

Label Clearly

Whatever method you use to freeze homemade soup, be sure to label with:

• The name: Butternut Squash Soup
• The date
• Portion size (especially helpful when freezing small servings)

How Long Does Butternut Squash Soup Last in the Freezer?

Properly stored, frozen butternut squash soup lasts up to 3 months. It may last longer, but for the best flavor and creamy texture, use within that window.

Reheating Frozen Butternut Squash Soup

To reheat butternut squash soup, you can:

• Microwave individual portions on medium-low power, stirring occasionally with a slotted spoon until heated through.
• Reheat on the stovetop over medium-low heat, adding a splash of water or broth to help loosen the consistency if needed.
• If reheating from a freezer bag, run the bag under warm water to loosen the soup block before transferring to a pot.
• Avoid boiling once thawed. Gentle heat helps maintain the smooth, creamy texture of the soup.

Whether you’re freezing leftovers or prepping a big batch ahead of time, butternut squash soup is one of those easy, cozy recipes that makes your freezer feel like a little gift to future you.

Tips and Add-Ons for the Yummiest Soup

Here are some of out top tips for the best butternut squash soup possible:

• For extra richness, add more coconut milk just before serving.
• Like it spicy? Add a pinch of cayenne or red pepper flakes before blending.
• Make it a meal by serving with crusty bread or a side salad.
• Add protein by topping with roasted chickpeas or hemp seeds, or adding a little full-fat plain Greek yogurt.

Frequently Asked Questions About Slow Cooker Butternut Squash Soup

Can I use frozen butternut squash?
Yes! Frozen cubed squash works beautifully in this recipe and saves time on prep as opposed to raw butternut squash.

Can I make this soup without coconut milk?
You can substitute another plant-based milk, but coconut milk gives the richest, creamiest result. If you eat dairy, you can substitute heavy cream.

Can I add carrots or sweet potatoes?
Absolutely! You can swap out some of the squash or bulk it up with a mix of vegetables.

More Cozy Soups to Try

It’s always soup season here! You might also love these soup recipes, too:

• The Best Homemade French Onion Soup
• Creamy Roasted Tomato and Basil Soup (Vegan and Dairy-Free)
• San Marino Chicken Fideo Soup

This Slow Cooker Vegan Butternut Squash Soup is proof that comfort food doesn’t have to be complicated. With just a few minutes of prep and a handful of ingredients, you get a bowl full of nourishing, cozy goodness — perfect for chilly days, meal prep, or anytime your soul needs a little warming up.

Don’t forget to pin it, save it and share it. This one’s sure to be a fall and winter staple in your home.

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